Velvety Chocolate Cake with Coffee Buttercream - Yummy Gusto

Ingredients

• 1 cup (237 ml) very hot coffee
• ¾ cup (180 g) sour cream, room temp
• ½ cup (118 ml) milk, room temp
• 2 teaspoons (10 ml) vanilla extract
• 2 teaspoons instant espresso powder
• 2 large eggs, room temp
• ½ cup (118 ml) canola or vegetable oil
• ¼ cup (57 g) melted unsalted butter
• 1½ cup (150 g) white sugar
• ½ cup (100 g) packed light brown sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ cup (60 g) Dutch cocoa powder
• 2 cups (240 g) all-purpose flour
• 6 tablespoons (90 ml) plain water
• 6 tablespoons (75 g) white sugar
• ¼ cup (59 ml) coffee, brewed
• ½ teaspoon vanilla extract
• ¼ cup (20 g) sifted cocoa powder
• 3 tablespoons (45 ml) espresso (make this by mixing 3 tbsp instant espresso powder with 1½ tbsp warm water)
• 2 tablespoons (30 ml) heavy cream
• 20 tablespoons (283 g) unsalted butter at room temperature
• 5-6 cups (600-720 g) powdered sugar, sifted
• ¼ teaspoon salt